Easy Pickled Red Beet Eggs Recipe

Ingredients

• 1 (15 ounce) can beets
• 1 onion, thinly sliced
• 12 hard cooked eggs, shelled and left whole
• 0.25 cup white sugar
• 0.5 cup vinegar

Instructions

1. In a saucepan, drain the liquid from canned beets. Place the beets, thinly sliced onions, and hard-boiled eggs into a large bowl or pitcher for pickling.
2. Add sugar and vinegar to the saucepan with the beet juice; bring the mixture to a rolling boil. Reduce heat to low, and allow the beet pickling mixture to simmer for 15 minutes to infuse flavors.
3. Pour the hot beet juice mixture over the beets, eggs, and onions. Cover the bowl or pitcher tightly and refrigerate for at least 1 to 3 days. The longer the eggs marinate, the more flavorful they become!

Nutrition

• Calories: 108 kcal
• Fat Content: 5 g
• Fiber Content: 1 g
• Sugar Content: 7 g
• Sodium Content: 112 mg
• Protein Content: 7 g
• Cholesterol Content: 212 mg
• Carbohydrate Content: 8 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g